WINEVERSEiQ™
    ← Back to Recipes

    Tarte Tatin

    The upside-down French apple masterpiece with golden caramel perfection

    1 hour 15 min
    8 servings
    Medium
    Tarte Tatin with caramelized apples

    Perfect Wine Pairings

    Sauternes (Bordeaux, France)

    Noble rot Sémillon provides honeyed botrytis notes that mirror the caramel while acidity cuts through butter.

    Late Harvest Chenin Blanc (Loire Valley)

    Apple-focused wine with quince and honey complements the fruit perfectly.

    Tokaji Aszú 5 Puttonyos (Hungary)

    Orange marmalade and dried apricot notes harmonize with caramelized fruit.

    Ingredients

    For the Caramel:

    • 200g (1 cup) granulated sugar
    • 100g (7 tbsp) unsalted butter, cubed

    For the Apples:

    • 10-12 medium Granny Smith or Braeburn apples
    • 1 vanilla bean, split (optional)

    For the Pastry:

    • 320g (2½ cups) all-purpose flour
    • 225g (1 cup) cold butter, cubed
    • 100ml (⅓ cup + 1 tbsp) ice water
    • 1 tsp salt
    • 50g (¼ cup) sugar

    Instructions

    1. Make the Pastry: Combine flour, salt, and sugar. Cut in cold butter until pea-sized. Add ice water gradually, form into disc. Refrigerate 2 hours.
    2. Prepare Apples: Peel, core, and halve apples. Keep in acidulated water to prevent browning.
    3. Create Caramel: In a 10-inch ovenproof skillet, cook sugar over medium heat until amber (180°C/356°F). Remove from heat, whisk in butter carefully.
    4. Arrange Apples: Place apple halves rounded-side-down in concentric circles in the caramel, packing tightly. Return to low heat for 20 minutes.
    5. Add Pastry: Roll dough to 12-inch circle. Drape over apples, tucking edges down around fruit.
    6. Bake: Bake at 190°C (375°F) for 35-40 minutes until pastry is golden. Cool 10 minutes.
    7. Invert: Place serving plate over skillet. Using oven mitts, quickly invert. Rearrange any apples if needed.

    Chef's Notes

    Caramel Chemistry: Watch for the hard crack stage (180°C). Too dark and it's bitter; too light and it won't set properly.

    Apple Selection: Use firm, tart apples. Granny Smith won't collapse during cooking.

    The Flip: Confidence is key. Wait exactly 10 minutes after baking—too soon and caramel runs; too late and it sets.

    Pastry Technique: Keep everything cold. Warm butter creates tough, not flaky, pastry.

    Explore More French Cuisine →